- 2 x 6oz or 8oz cans Ripe Black Olives, Pitted and packed in water
- ¼ cup Balsamic Vinegar
- 1 to 2 Tbsp Cider Vinegar (adjust to how tangy you like it)
- 2 Tbsp Extra Virgin Olive Oil
- ½ large Yellow Onion, cut root to stem and sliced very thin
- 2 medium cloves Garlic, sliced very thin
- 1 tsp Worcestershire Sauce
- Pinch Dry Crushed Red Pepper Flakes
- Salt and Pepper to taste
(Recipe can be easily doubled if you have more olives)
- Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes. Lightly coat the olives with olive oil (very thin film). Use the cold smoke setup and cold smoke for 2hrs. Pecan, apple or maple bisquettes work well.
- While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic. When ingredients are well blended, taste and adjust seasonings. Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives. Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
- Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally. Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave. Remove from fridge and allow to sit at room temperature for 20mins before serving.
- Olives can be stored in fridge about 2 weeks.
- If you like you can mix black and kalamata olives, or any combination of mixed olives. If you use green brined olives, be careful about adding extra salt.
- Stuff the olives with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
- Use sliced fresh ginger in place of garlic.
Compliments of Bradley Australia